Photograph of the finished Gukbap

Korea · Cơm chan canh xương heo Gukbap

Gukbap

3 hr Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Pork bones Pork bones 3.5 lb
  • Photograph of Steamed rice Steamed rice 1.8 lb
  • Photograph of Gochugaru Korean chilli flakes Gochugaru Korean chilli flakes 2.8 oz
  • Photograph of Spring onion Spring onion 4.2 oz
  • Photograph of Garlic Garlic 24 cloves
  • Photograph of Fermented shrimp paste (mam tom) Fermented shrimp paste (mam tom) 2.8 oz
  • Photograph of Ginger Ginger 2.8 oz
  • Photograph of Sesame oil Sesame oil 2 ⅔ tbsp
  • Photograph of Salt Salt 0.7 oz
  • Photograph of Black pepper Black pepper 0.4 oz

Method

  1. 1 Soak the pork bones in cold water for 1 hour, changing the water three times to remove all the blood.
  2. 2 Blanch the bones for 8 minutes, then rinse them thoroughly. These two steps determine whether the broth will be cloudy white and fragrant or cloudy and grayish.
  3. 3 Simmer the bones with ginger over medium heat for 2 hours, keeping the water simmering gently until the broth turns milky white.
  4. 4 Remove the meat from the bone and slice it thinly.
  5. 5 Mix gochugaru with garlic, sesame oil, and green onions to make dagi sauce, which each person can season to their liking.
  6. 6 Arrange the rice and meat in a bowl, pour in the hot broth, and serve with shrimp paste and dagi sauce.

With an appliance

  • Pressure cooker 2 hr

    Replace step 3: simmer under high pressure for 50 minutes, then release the pressure naturally; the broth will still be milky white because the high pressure breaks down the gelatin in the bones more effectively.

Start cooking